Wild Mushroom Stew
From the collection of Nina Furstenau
3 T vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 pound elk sirloin cut into ½ inch cubes (or, substitute beef tips)
3/8 cup vegetable oil
½ cup all-purpose flour
4 cups water
2 tsp concentrated beef base
1 bay leaf
½ tsp coarse ground black pepper
¼ tsp cayenne pepper
4 carrots, peeled and cut into ½ inch pieces
1 potato, peeled and cut into 1 inch cubes
1 cup fresh green beans, cut into 1 inch pieces
1 turnip, peeled and cut into ½ inch cubes
1 cup wild mushrooms (or shiitake, oyster, cremini from the grocer), sliced
salt to taste
Heat 3 tablespoons oil in a heavy stockpot. Add the onion and garlic and fry for 3 minutes. Add the elk or beef cubes and fry until brown. Remove the meat mixture from the pot and set aside.
To make the roux, add the remaining oil to the stockpot and heat over medium flame. Add the flour. Use a whisk to briskly stir the flour into the oil and continue to heat and stir the mixture until it becomes a dark, rich brown, 6 to 7 minutes.
Next, add the water, beef base, bay leaf, black pepper, cayenne pepper, carrots, potato, green beans, turnip and mushrooms to the roux. Cover and simmer steadily for 30 minutes until the vegetables are tender. Add additional salt to taste (optional).